The Internet Kitchen: Los Angeles

I’m headed to the city of angels for work this weekend and will be there for almost a full week. I’m looking forward to eating some good food and being sited (I AM a celebrity right?).

In reality, I’ll spend most of my time in a hotel running around like a mad man. Fortunately, for some reason I’m very good at running around like a mad man so I don’t mind it all that much.

There’s no poll this week because I doubt my hotel room will have a kitchen… although that would be completely awesome.

Here’s a few links for the week though!

MY LATEST VIDEOS

Why I Hate Cookies – Much like Greg, I don’t actually hate cookies. I love cookies. What I do dislike though is that cookies are the example of crazy food trends going out of control. In short, you shouldn’t be able to call your chocolate chip cookie recipe “THE BEST EVER” unless you’ve actually tried all of them. And yes… I did a quick search on Macheesmo just to make sure I’ve never done this! Haha. (@ Sippity Sup)

How to Cook Pig Ears – Swoon! I really love pig ears and I’ve only had them once in my life and never cooked them myself. This is a great walk-through and an awesome recipe for what to do with them. (@ Ruhlman)

Surf and Turf Burger – I’m always a sucker for a good burger and this one looks like a keeper to me. Might be kind of tough to find good lobster, but if you can get your hands on some, this looks very tasty. (@ The Food in My Beard)

Yeap, I agree with the post . This is really very exciting to know how about this restaurant helps celebrating weekend. It really helps the readers to know what are the best and the evergreen moments required for this purpose of weekend celebration. I guess you will have even better response for this premium when you launch it on a larger scale with high profile based. I Just love the way they have tried to explain this topic.

You know the blog, now know the book

Love Your Leftovers

Love Your Leftovers includes breakfast, lunch, dinner, and dessert options as well as a wide range of cuisines. Each main dish includes eight to ten creative recipes for leftovers. With chapters on kitchen and pantry basics and Meal Planning 101, as well as a helpful index of vegetarian and thirty-minute meals. This isn’t just a book you might like, it’s the book your kitchen (and family) need.